Take the trimmings from your brisket and turn them into the most delicious crispy burnt ends and shredded brisket. A slow cook gives the meat a smoky, charred exterior on the outside with a tender interior. The brisket is coated in homemade Kansas City BBQ sauce for bold, sweet, tangy flavor. Serve as is or load it into an indulgent sandwich with mac and cheese on toasty brioche buns.
About the cut: Brisket is a large, tough cut of meat from the chest of the cow. Brisket trimmings include the fattier offcuts of the meat which are perfect for cutting small and cooking into burnt ends to make them crispy, smoky and charred on the outside with tender, juicy meat inside.
1.
Fill your smoker’s hopper with charcoal and wood chips. Add your choice of firestarters, ignite and allow them to breathe for a couple of minutes before closing.
2.
Set your smoker to 225ºF, open the lid and allow it to preheat for at least 20 minutes. This will allow the charcoal to ignite properly.
3.
Generously season the brisket trimmings with BBQ rub and coarse black pepper and toss to coat thoroughly.
4.
Sort the seasoned brisket trimmings, adding the large chunks to a greased cooking rack and any thin, uneven pieces to a disposable pan.
5.
When your smoker is up to temperature, add the pan of thin pieces to the cooler side of your smoker and the rack of large pieces to the hotter side. Smoke undisturbed for 4 hours at 225ºF.
6.
After 4 hours, move the burnt ends from the rack into another disposable pan.
7.
Add butter to about half of the butter to each pan of meat, add more barbecue rub and cover tightly with foil.
8.
Place back onto the smoker and smoke for an additional 90 minutes to 2 hours or until probe tender. Cooking time may vary depending on the size of the brisket trimmings.
9.
Once the meat is probe tender, pull everything off the smoker (still covered) and allow them to rest at room temperature for at least 45 minutes.
10.
While the meat rests, prepare the BBQ sauce by adding all ingredients to a pan, mixing and placing it over medium heat.
11.
Wait for the sauce to begin to bubble, then stir. Continue cooking, stirring often, until the sauce reaches your desired thickness. Traditional Kansas City BBQ sauce is sweet and thick.
12.
Once the meat is done resting, add a generous amount of prepared BBQ sauce to the burnt ends (the larger pieces of meat) and toss to combine.
13.
Add a generous amount of prepared BBQ sauce to the smaller pieces of meat and shred to combine and break up the brisket to the desired texture.
14.
Serve as is or optionally prepare into brisket sandwiches with warmed brioche bottom buns, shredded brisket and burnt ends, macaroni and cheese and warmed top brioche buns.
